3. In a small bowl, mix the barbecue sauce, mustard and 1 tablespoon pomegranate molasses. Set aside.

4. Sprinkle both sides of the meat with salt and pepper.

5. On an outdoor oiled grill, or in the oven set to broil, with the meat 6-8 inches from broiler, cook the meat 8 minutes per side. Baste the meat with the prepared sauce. Finish cooking, 2-4 minutes per side.

6. Remove the meat to a cutting board and let it rest for 10 minutes. Slice the meat into strips and drizzle with the onions.